A tasty, seasonal salad. Balsamic vinaigrette dresses up a simple bed of baby greens, thinly sliced spring radishes and cremini mushrooms.
Serves 4.
SODIUM CONTENT: 8.5 mg per serving
INGREDIENTS
1 1/2 lbs. baby lettuce mix, washed and dried
1 bunch French breakfast radishes, washed, trimmed and thinly sliced (about 1/2 c.)
1 8 oz. pkg. Baby Bella (cremini) mushrooms, thinly sliced
DRESSING:
1/3 c. extra virgin olive oil
1/8 c. balsamic vinegar
1 clove garlic, minced
1 T. Honeycup Uniquely Sharp Mustard (available at many supermarkets and online)
1/2 t. freshly ground black pepper
1/4 t. dried basil
1/8 t. dried oregano
DIRECTIONS
Measure the dressing ingredients into a small mixing bowl and whisk well to combine.
Place the baby greens, sliced radishes and mushrooms into a large salad bowl. Pour the dressing over the salad and toss well to coat. Serve immediately.
